Tofu Burrito Bowl
This crispy tofu burrito bowl is paired with an avocado cilantro lime sauce for the ultimate satisfying and delicious meal. It’s basically like Chipotle, but at home! As soon as you take a spoonful, you’ll be wanting to make it every day.
On my social channels, I’ve been doing a vegan bowl series (up first was this Crispy Tofu Bowl). While I always order delicious and filling bowls at my favorite restaurants, I never make them at home! So, I started this series to incorporate more lunch and dinner bowls into my week. And so far I’ve been loving it!
Meals like this burrito bowl are amazing because they contain a bunch of variety, are relatively easy to prep, and are packed full of flavor. Not to mention, this bowl provides protein, healthy fats, carbs and more. I mean what more could you want in an easy dinner?!
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WHY YOU’LL LOVE THIS RECIPE
Healthy & Filling – This bowl makes the perfect healthy and satisfying lunch and/or dinner. If you love Chipotle burrito bowls, you’ll love this recipe. And, if you don’t think vegan food can be filling, think again!
Perfect for Meal Prep – Bowls like this are perfect for meal prep. They taste just as good the next day and are easy to heat back up (or even enjoy cold)!
Simple Ingredients – As with most recipes on here, these burrito bowl is filled with simple, easy to find ingredients.
INGREDIENTS NEEDED (WITH SUBSTITUTIONS)
Don’t be scared by the long list of ingredients, most of them are added to the bowl as is. And, for those that do require cooking, it’s pretty hands off.
BOWL INGREDIENTS
Extra Firm Tofu: One of the main ingredients in this bowl, tofu is a great plant-based protein! To make the crispiest tofu possible, it’s important to use an extra-firm block of tofu.
Corn Starch: By dusting the tofu in a light layer of corn starch, it helps create a crispy exterior and soft interior. If you don’t have corn starch, you can substitute all-purpose flour. Or, even nutritional yeast – it will also add a slight cheesy taste.
Olive Oil: Olive oil is used to cook the bell peppers and tofu, however any neutral oil works.
Orange & Red Peppers – Yellow, orange, red, and/or green peppers all work for this recipe! I like to use a mix of an orange and red bell pepper, but you can easily swap depending on preference and what you have on hand. The peppers are sautéd with the onion and tossed with olive oil, salt, pepper, and oregano to create the perfect burrito bowl style fajita veggies.
Yellow Onion – A yellow onion is sliced and sautéd alongside the bell peppers. If you prefer, you can also substitute a red onion.
Corn – For the easiest method use canned corn. Frozen corn that’s been reheated works as well.
Avocado – Despite the fact that the sauce is made out of avocado, I also enjoy topping this bowl with a few slices of avocado. It adds a nice additional creaminess!
Romaine Lettuce – This bowl sits on a layer of romaine lettuce. I love adding lettuce to my bowls as I find it to be extra filling. However, you can always skip the lettuce, or just shred it and add on top.
Cherry Tomatoes – Fresh cherry tomatoes add a pop of color and flavor to this bowl. You can also sub chopped tomatoes, or simply omit.
Black Beans – Black beans are a classic in Mexican-inspired bowls like these, however you can use your favorite bean. Chickpeas, pinto beans, kidney beans, etc. all work well and are great vegan proteins to add to these bowls.
Sea Salt, Black Pepper, & Oregano – All these spices are used to season the peppers and onion for maximum tastiness!
CILANTRO LIME RICE
White or Brown Rice – Besides the lettuce, the other base of this bowl is white rice (or brown rice). If you want to substitute with a different carb read the FAQ section below on all my recommendations!
Fresh Cilantro – Cilantro is used to make easy and delicious cilantro lime rice. Fresh cilantro is key! Dried just doesn’t pack the same punch, trust me.
Lime Juice – A splash of lime juice adds a nice tanginess to the cilantro rice! You can also add a bit of lime zest too.
Garlic & Sea Salt – Minced garlic and salt add a nice, subtle touch to this cilantro rice.
SAUCE INGREDIENTS
Avocado – Avocado adds healthy fats and creaminess to our cilantro lime sauce.
Plain Dairy-Free Greek Yogurt – Plain yogurt also adds a nice, subtle creaminess to this sauce. If you don’t want to use avocado, you can use all plant-based yogurt.
Lime Juice – Lime pairs super well with cilantro making this dressing a bit tangy without being overpowering.
Fresh Cilantro – Of course in this cilantro lime sauce we need cilantro! If you are part of the population that thinks cilantro tastes like soap, you can skip the sauce and instead add corn salsa, pico de gallo, guacamole, vegan sour cream, or anything else to make these tofu burrito bowls pop!
Garlic & Sea Salt – One clove of garlic adds a soft background garlic flavor to this sauce, while salt helps bring all the flavors together.
HOW TO PREPARE TOFU
To make delicious crispy tofu, I recommend air frying for best results. However, you can also bake the tofu. For instructions on both, keep reading.
AIR FRYING TOFU
Preheat the air fryer to a temperature of 390F. Then, add the olive oil and corn starch coated tofu to the basket. Set the timer to 15-20 minutes, and shake every 5 minutes to make sure the tofu cooks evenly.
P.S. if you’re searching for a good air fryer this is my favorite of all-time!
BAKING TOFU
Toss the tofu cubes in olive oil until evenly coated. Then, add the corn starch, flour and/or nutritional yeast and use a spoon/spatula to mix the tofu around to coat it. This yields deliciously crispy baked tofu!
Spread evenly on a lined baking sheet and bake for 30 minutes, flipping the tofu with a pair of tongs halfway.
HOW TO MAKE THE SAUCE
To make the cilantro lime sauce all you need is a food processor. If you don’t have a food processor, you can also use a blender. However, if your blender is large I recommend doubling the recipe. You can also always skip the sauce and top with salsa, guacamole, hot sauce, and/or avocado.
For the sauce, add all ingredients to a food processor and pulse until smooth. Once smooth, slowly add a few tablespoons of water until you reach the desired consistency.
STORAGE & REHEATING
If you’re looking for a bowl that’s great for meal prep, this is the one! Want to store a leftover vegan burrito bowl? You can mix together the tofu, rice, peppers, corn, and black beans in a large airtight container and reheat when desired. Or, you can store each ingredient separately, if preferred. Stored properly in an airtight container, the bowl ingredients will keep in the fridge for 3-4 days.
To store half an avocado, place the avocado face down in a shallow dish of water. The water will help keep it from browning. When ready to use, just slice off a thin layer off so it’s not soggy.
For the lettuce, place in a plastic bag and keep in the fridge for up to 3 days.
FREQUENTLY ASKED QUESTIONS
If you’ve struggled with not being able to get crispy tofu in the past, make sure to follow the below tips!
1. To avoid soggy tofu, make sure to press all the excess water out. To do this, place the tofu on a plate, then place a few layers of paper towels or a tea towel, followed by a heavy object on top (such as a can of beans). Or, you can also use a tofu press.
2. As mentioned above, make sure to use extra-firm tofu – not soft or silken.
3. Lastly, generously coat the cubed tofu in corn starch. It helps with both browning and crispiness.
If you don’t want to use rice in this burrito bowl, you can always just omit it. Or, you can replace it with one of the options below:
1. Roasted Potatoes
2. Quinoa
3. Couscous
4. Tater Tots
5. Cauliflower Rice
Yes! Burrito bowls are packed full of nutrients. The combination of vegetables, rice, and avocado is both filling and good-for-you.
Burrito bowls contain healthy fats and carbohydrates (which help fuel the brain, heart, kidneys, and more) and are high in protein and fiber.
You can serve this bowl a TON of different ways. You can either place the ingredients in a bowl on a bed of lettuce, rice, or both.
However, you can also add the ingredients to taco shells, wrap them in a warm tortilla, or serve alongside tortilla chips!
If you decide to try this recipe out, let me know! I love seeing your recreations tagged on Instagram @nourishedwithnatalie.
Tofu Burrito Bowl
Ingredients
Crispy Tofu
- 1 14 oz package extra-firm tofu, cubed
- 1 tbsp olive oil
- ⅓ cup corn starch
Fajita Veggies
- 1 medium red pepper
- 1 medium orange pepper
- 1 medium yellow onion
- ½ tbsp olive oil
- 1 tsp oregano
- ½ tsp salt
- ½ tsp pepper
Cilantro Lime Rice
- 1 cup uncooked white rice**
- 2 cups water
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice, freshly squeeze
- 1 tsp salt
- 1 clove garlic, minced
Bowl Ingredients
- 1 can corn, rinsed and drained
- 1 can black beans, rinsed and drained
- ½ cup cherry tomatoes, chopped
- 1-2 bunches romaine lettuce, shredded
- 1 large avocado, sliced
Avocado Cilantro Lime Sauce
- ½ medium avocado
- ¼ cup plain dairy-free greek yogurt
- ¼ cup fresh cilantro
- 2 tbsp lime juice, freshly squeezed
- 1 clove garlic
- ½ tsp salt
- 2-4 tbsp water
Instructions
- Start by making the rice. Add the rice to a large pot of water along with a pinch of salt and minced garlic. Bring to a boil, then reduce heat to low and let cook for 17-25 minutes, or until all the water has been absorbed.
- Next, press the tofu to remove any excess water. Cut tofu into 1 inch cubes, toss with olive oil and corn starch and combine until evenly coated.
- Preheat air fryer to 390F and add tofu to your air fryer basket. Set a timer for 15-20 minutes, shaking every 5 minutes. If baking, see instructions below.
- Next, chop the peppers and onions in strips. To a large nonstick skillet on medium-high heat, add the olive oil, peppers, and onions. Toss with salt, pepper and oregano. Mix with a spatula and let sauté for 8-10 minutes, until tender.
- Make the sauce by combining all the ingredients in a food processor and puree until smooth.
- Once the rice, tofu, and veggies are ready prepare the bowls.
- Add the lettuce, corn, black beans, rice, tofu, veggies, and tomatoes to a large bowl. Top with the sliced avocado and cilantro lime dressing. Enjoy!
Made this delicious meal and not only was it easy, but I meal prepped it and had it for three meals! Checks all the boxes, easy, delicious and healthy 🙂
Yay! Happy you enjoyed!
Just made this tonight and wanted to let you know how much we enjoyed it. Pretty easy to make, very healthy, and absolutely delicious!
Happy to hear you enjoyed it! 🙂
I love lunches like this tofu burrito bowl, easy to put together, flavourful and healthy.
Couldn’t agree more!
Love this colorful and delicious tofu burrito bowl. Thanks for sharing,
Of course – let me know if you give it a try 🙂
Such a colorful, tasty and nutritious burrito bowl. Perfect for lunch.
Agreed!
This recipe was so easy to follow, and it turned out amazing! I can’t wait to make again!
Yay – so glad to hear that you enjoyed it!
Yum! This Tofu Burrito Bowl looks so colorful and delicious! A perfect dish to make for lunch.
It’s like the Chipotle bowl I always get, but better!